Instructions

In a mixing bowl whisk together the honey, vinegar, thyme, salt & pepper and then stream in the olive oil while whisking to emulsify. Fold in the arugula and dates and then crumble in the sliced cheddar.

Transfer the roasted squash to a serving dish and spread the salad over top, serve immediately. Add a few roasted nuts for some crunch if you'd like.

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Chef's Notes

Look for your ingredients to be fresh and natural, for peak flavor, aroma and texture. I prefer Adams Reserve New York Extra Sharp Cheddar because the natural aging allows me to create recipes easily and with an abundance of flavor. Never serve your cheese too cold, as the flavor can’t emerge.